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Chicken Curry Pie

Here is a delicious recipe for Chicken Curry Pie that I invented tonight! I forgot to pull meat last night for tonight’s dinner and we are running low on food since tomorrow is my day to go grocery shopping. I threw this together on the fly using leftover chicken and it turned out to be quite delicious! Plus, it is quite hearty so we ended up stuffed and still managed to have enough leftover for lunch tomorrow!

Bottom Layer Ingredients:

2-3 cups of cooked, shredded (or chopped) chicken

2 apples, cored, peeled and chopped

1/2 cup of celery, chopped

4 tablespoons of butter

1 teaspoon cumin

1/8 teaspoon cayenne pepper

1 1/2 teaspoons curry

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon clove

1 teaspoon ground coriander

2 1/2 teaspoons turmeric

1/2 cup coconut flakes, unsweetened

1 teaspoon lemon juice

2 cups of chicken stock

Top Layer Ingredients:

1 1/2 cups of milk

3 eggs

3 tablespoons of butter, melted

1 1/2 cups of whole wheat flour

1 1/2 teaspoons of baking soda

1 teaspoon of salt

Grease an 9×13 inch baking dish. Preheat oven to 375 degrees.

(Bottom Layer) In a skillet over medium heat, melt 4 tablespoons of butter. Saute apple, celery and coconut flakes. Mix all the dry spices for the bottom layer together in a separate bowl. Once thoroughly blended, add to apple mixture. Cook for 5 to 10 minutes. Add chicken and stir. Then, add chicken stock and lemon juice. Let simmer for 5 to 10 minutes. Add cream (or milk) and stir. Simmer for another minute or two and then pour into greased pan.

(Top Layer) In a small bowl mix whole wheat flour, salt, and baking powder. In a separate bowl mix milk, eggs and melted butter. Add flour mixture to milk mixture and stir thoroughly. Pour dough on top of the bottom layer (this should already be in the greased pan by this point). Bake at 375 degrees for 40 minutes.